My One-Pot Beef and Chickpea Stew is warm, comforting and really filling. Chuck roast turns tender in a savory broth with onion, garlic, vegetables, and baharat, while chickpeas make each bowl extra hearty. Perfect for a weekend or special occasion.
In keeping with the Middle Eastern theme, I like to serve this stew with Vermicelli Rice or Middle Eastern Saffron Rice. More pairing and menu ideas below.
Beef and Chickpea Stew: Recipe at a Glance
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
4 People
Calories*
571 kcal
Difficulty
Easy
Main Ingredients
Beef, chickpeas, onion, celery, carrot, garlic, tomato paste, spices, beef broth, parsley, and Worcestershire sauce.
Technique
Searing the beef, cooking the aromatics, slow-cooking the beef, and adding the chickpeas.
*Calories are estimated
Table of Contents
Why My Recipe Works
- It’s mostly hands-off: After browning the beef and cooking the aromatics, the stew simmers gently until the meat is tender.
- It’s made for chilly days: Baharat and a rich broth make this a comforting fall and winter meal. Serve it with one of my Mediterranean Side Dishes.
- Tested and reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
Nothing overly complicated here. This recipe is also adaptable. You can add in some red wine, other herbs if you like, or change the chickpeas out for beans. Make it your own. Here’s what you will need:
- Beef: I like to use a whole chuck roast and cut into cubes myself. I prefer chuck because it’s well-marbled and becomes tender during a long simmer. Beef stew meat can also work, but in my experience will be drier. Chuck is the way to go here, and it’s why I use it in so many other recipes like my Braised Chuck Roast, Pasta alla Genovese and Pulled Beef Barbacoa.
- Spice Mix: You will need the quintessential spice blend used in Middle Eastern cuisine, Baharat (also known as 7-Spice Blend or Lebanese 7-Spice). You can purchase the spice blend from any Middle Eastern grocery store, or you can substitute with equal parts ground cumin, ground coriander and cinnamon. That’ll get you the closest to the authentic flavor profile. I use it in quite a few of my Levantine Recipes.
- Beef broth: I prefer to use a low-sodium broth, as it gives me more control over the salt level in the recipe.
- Worcestershire Sauce: Wait, Worcestershire sauce in a Middle Eastern recipe? Yes, hear me out! It adds savory depth and seasons the stew further. I highly recommend using it if you can. I use it in other braises like my Beer Braised Short Ribs.
- Bay leaves and parsley stems: Infuse the broth as it simmers; bundle the stems with twine so they’re easy to remove.
- Chickpeas: Canned chickpeas make this easy. Drain and rinse them before adding.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Beef and Chickpea Stew
Step 1. Season and Sear the Beef. Season the beef with salt and pepper. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, then transfer it to a plate.
Step 2. Cook the Vegetables and Spices. Add the yellow onion, carrot, celery, and garlic to the pot. Cook for 3–4 minutes, stirring, until the onion is translucent. Add the baharat and tomato paste and cook for another 2–3 minutes.
Step 3. Simmer the Stew. Return the beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and parsley stem bundle. Bring to a boil, then reduce the heat to low, cover, and simmer until the beef is fork-tender, about 2–3 hours. Keep it at a gentle simmer; if the pot looks dry, add a little more broth or water.
Step 4. Add the Chickpeas. Stir in the drained chickpeas and cook for about 10 minutes, until warmed through. Taste and adjust the seasoning.
Step 5. Garnish and Serve. Remove the parsley stem bundle. Sprinkle with chopped fresh parsley and serve hot.
Pairing and Menu Ideas
Tender beef stews are traditionally served with rice, so do try my Mediterranean Yellow Rice, Saffron Rice (Middle Eastern Recipe), Vermicelli Rice (Lebanese Rice) or Middle Eastern Vegetable Rice Pilaf.
You can also serve the stew with some steamed vegetables, or on top of Garlic Confit Mashed Potatoes.
A nice refreshing salad on the side could help cut through the richness of this hearty stew. Try my Maroulosalata (Greek Lettuce and Feta Salad), Lebanese Fattoush Salad or Chopped Tomato and Cucumber Salad.
Expert Tips
- Brown the beef in batches. Crowding the pot can keep the beef from browning well. Give the pieces room, and let the pot heat back up between batches if needed.
- Trim excess fat if you prefer a lighter broth. A little marbling helps the beef stay rich and tender, but large pieces of exterior fat can make the stew greasy.
- Let the beef get truly tender before adding the chickpeas. The beef may need the full 2–3 hours; check with a fork rather than relying only on the clock.
- Keep the simmer gentle. A low, steady simmer gives the beef time to soften without boiling the liquid away too quickly.
- Season at the end. Broths vary in saltiness, so taste the finished stew before adding more salt.
- Use a slow cooker or crock pot: For the deepest flavor, sear the beef and cook the aromatics, baharat, and tomato paste on the stovetop first, then transfer everything to the slow cooker with the broth, Worcestershire, bay leaves, and parsley stems. Cook on Low for 7–8 hours or High for about 4 hours, until the beef is fork-tender; stir in the drained chickpeas for the last 30 minutes so they warm through without getting too soft.
Beef and Chickpea Stew Recipe FAQs
Yes. Make it a day ahead, cool it, and refrigerate it in a covered container. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened.
Refrigerate leftovers in a covered airtight container and enjoy within 3–4 days.
Yes. Cool it completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently until hot.
Other Beef Recipes
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One-Pot Beef and Chickpea Stew
Equipment
- Dutch oven or heavy bottom pot with lid
Ingredients
- 1.5 lbs Chuck roast (cut into 2-inch pieces) – See note for beef cut alternatives
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoon Olive oil
- 1 Onion (diced)
- 1 Carrot (roughly chopped)
- 1 Celery Stalk (roughly chopped)
- 4 Garlic cloves (minced)
- 1½ teaspoon Baharat (7-Spice) – See note
- 2 tablespoon Tomato paste
- 2 cups Beef Broth – You may need more
- 2 teaspoon Worcestershire sauce
- 2 Bay leaves
- ¼ cup Parsley stems (bundled with twine)
- 1 can Chickpeas (drained and rinsed) – Use a 19oz can
- Fresh parsley for garnish
Instructions
- Season and Sear the Beef. Season the beef with salt and pepper. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, then transfer it to a plate.
- Cook the Vegetables and Spices. Add the yellow onion, carrot, celery, and garlic to the pot. Cook for 3–4 minutes, stirring, until the onion is translucent. Add the baharat and tomato paste and cook for another 2–3 minutes.
- Simmer the Stew. Return the beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and parsley stem bundle. Bring to a boil, then reduce the heat to low, cover, and simmer until the beef is fork-tender, about 2–3 hours. Keep it at a gentle simmer; if the pot looks dry, add a little more broth or water.
- Add the Chickpeas. Stir in the drained chickpeas and cook for about 10 minutes, until warmed through. Taste and adjust the seasoning.
- Garnish and Serve. Remove the parsley stem bundle. Sprinkle with chopped fresh parsley and serve hot.
Notes
- Beef: I like to use a whole chuck roast and cut into cubes myself. I prefer chuck because it’s well-marbled and becomes tender during a long simmer. Beef stew meat can also work, but in my experience will be drier.
- Spice Mix: You will need the quintessential spice blend used in Middle Eastern cuisine, Baharat (also known as 7-Spice Blend or Lebanese 7-Spice). You can purchase the spice blend from any Middle Eastern grocery store, or you can substitute with equal parts ground cumin, ground coriander and cinnamon. That’ll get you the closest to the authentic flavor profile.
- Beef broth: I prefer to use a low-sodium broth, as it gives me more control over the salt level in the recipe.
- Worcestershire Sauce: Wait, Worcestershire sauce in a Middle Eastern recipe? Yes, hear me out! It adds savory depth and seasons the stew further. I highly recommend using it if you can.
- Bay leaves and parsley stems: Infuse the broth as it simmers; bundle the stems with twine so they’re easy to remove.
- Brown the beef in batches. Crowding the pot can keep the beef from browning well. Give the pieces room, and let the pot heat back up between batches if needed.
- Trim excess fat if you prefer a lighter broth. A little marbling helps the beef stay rich and tender, but large pieces of exterior fat can make the stew greasy.
- Let the beef get truly tender before adding the chickpeas. The beef may need the full 2–3 hours; check with a fork rather than relying only on the clock.
- Keep the simmer gentle. A low, steady simmer gives the beef time to soften without boiling the liquid away too quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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